Roasted Halibut with Pea and Mint Salad

1. 1

   For the fish: In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper until smooth.

2. 2

   Pour the mixture into a resealable plastic bag.

3. 3

   Add the halibut and coat with the lemon mixture.

4. 4

   Refrigerate for 30 minutes.

5. 5

   Place an oven rack in the center of the oven and preheat the oven to 400F.

6. 6

   Spray a small rimmed baking sheet or glass baking dish with vegetable oil cooking spray.

7. 7

   Remove the halibut from the marinade and arrange on the prepared baking sheet.

8. 8

   Roast for 15 to 18 minutes, until the fish flakes easily and is cooked through.

9. 9

   For the salad: Heat 3 tablespoons of the olive oil in a medium skillet over medium-high heat.

10. 10

    Add the shallots and bell pepper.

11. 11

    Season with salt and pepper.

12. 12

    Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes.

13. 13

    Remove the pan from the heat.

14. 14

    Add the peas, 1 cup chopped mint, the lemon zest and thyme.

15. 15

    Drizzle with the remaining 2 tablespoons of olive oil and stir to combine.

16. 16

    Season with salt and pepper.

17. 17

    Spoon the salad onto 4 plates and top each with a halibut fillet.

18. 18

    Garnish with the remaining 2 tablespoons chopped mint and serve.

* Per serving · 4 servings · Values may vary.